Ingredients
600 g monkfish fillets, skinless and boneless
3 tbsp extra virgin olive oil
1 tsp SIDS SALT & PEPPER
4 tbsp butter, cut into 1 cm cubes
4 garlic cloves, crushed & chopped
4 sprigs thyme
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tsp chervil, finely chopped
Directions
Cut each monkfish into even size pieces. Sprinkle both sides with SIDS SALT & PEPPER then place a rack over a tray.
Heat oil in non-stick pan over MEDIUM.
Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. Cook for a further 2 minutes, then flip fish.
Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes until the internal temperature is 55°C, or the flesh flakes easily. Butter will begin to smell nutty – it's now brown butter!
Transfer fish onto the rack and rest for 3 minutes.
Add herbs to butter remaining in pan. Serve this Herb Brown Butter with monkfish.
OPTIONAL PLATING UP, FINE DINING STYLE
Slice monkfish into 2.5cm pieces. Place on pea purée, then drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.
